• 3 c. gluten-free rolled oats
• 3/4 c. raw cashews
• 1/4 c. pure maple syrup
• 1/4 c. sugar
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 c. water
• 2 tbsp. Glean Beet Powder
• 1 1/2 tsp. baking soda
• Pinch of vanilla bean (optional)

• 1 c. powdered sugar
• 1/2 tsp. vanilla
• 1- 2 tbsp. milk

1. Pre-heat oven to 425 degrees.
2. Grease a 12 well muffin tin or use liners if desired. Set aside.
3. Place all muffin ingredients into your Ninja Blender. Blend until smooth.
4. Divide batter evenly between Prepared liners/wells. Fill wells almost entirely fill (we know, recipes usually tell you to only fill 1/2- 3/4 full, but just trust us on this).
5. Bake in oven for 6 minutes at the 425 degree temp, then without opening your oven, lower oven to 325 and bake for an additional 10-12 minutes. until muffins are puffed up and golden brown.
6. Once done remove from oven. Allow muffins to cool in tin for at least 10 minutes. Then transfer to a wire rack to finish cooling completely.
7. While muffins cool, make your glaze: combine powdered sugar, vanilla and milk (1 tbsp at a time) until spreadable. Immediately divide glaze into two bowls; adding in 1 tbsp of Live Glean Beet Powder into one of your bowls. Mix to combine (can add more or less depending on desired color). Then, drizzle pink/beet glaze over plain glaze and swirl with a toothpick to get a marbled affect. Dip tops of muffins fully into glaze and then allow excess to drip off. Once glaze starts to dry/finished dripping, turn muffins over and set upright. Allow glaze to dry completely before enjoying!
8. Yum

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